Rosemary Lemon Chicken with Vegetables Recipe

This meal goes great with a crisp green salad.
Rosemary Lemon Chicken with Vegetables Recipe

Rosemary Lemon Chicken with Vegetables Recipe

Makes 4 servings. ½ chicken breast and 1 cup vegetables per serving.
Prep time: 10 minutes
Cook time: 25 minutes


½ pound small red potatoes (about 3 potatoes), rinsed and cubed
1½ cups baby carrots
1 cup green beans, trimmed
2 boneless, skinless chicken breasts, halved (about 1 pound)
1 tablespoon olive oil
 ¼ cup lemon juice, divided
2 tablespoons honey*
1 tablespoon chopped fresh rosemary or 
1 teaspoon dried rosemary
1 teaspoon grated lemon peel
¼ teaspoon ground black pepper


In a medium pot, bring 8 cups of water to a boil.
Add potatoes, carrots, and green beans and cook for 5 minutes; drain and set aside.
Cut chicken breasts in half. Place olive oil and chicken breasts in a medium skillet; cook over medium heat for 5 minutes on each side.
Add potatoes, carrots, green beans, and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.

Do not give honey to children under the age of one.
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